Name: Vegan Thai Basil Fried Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 2 cups cooked jasmine rice (preferably day-old); 1 tbsp vegetable oil; 3 cloves garlic, minced; 1 small onion, diced; 1 red bell pepper, diced; 1 cup green beans, trimmed and cut into 1-inch pieces; 1 cup carrots, diced; 3 tbsp soy sauce; 1 tbsp vegan oyster sauce (or mushroom sauce); 1 tbsp lime juice; 1 tsp sugar; 1 cup fresh Thai basil leaves; Salt and pepper to taste; Sliced green onions, for garnish

Jump to Recipe·Leave a Review

This Vegan Thai Basil Fried Rice is one of my go-to meals when I want something bold, aromatic, and packed with colorful veggies. Using day-old jasmine rice gives the dish that perfect texture, and the combination of Thai basil, soy sauce, and lime juice brings a fragrant and slightly tangy flavor that I can’t get enough of. It’s a plant-based twist on a classic Thai favorite, and it never disappoints.

Why You’ll Love This Recipe

I love how this dish brings restaurant-quality flavor to my kitchen in under 30 minutes. It’s vegan, vibrant, and incredibly satisfying. The Thai basil adds a unique anise-like note, and the mix of fresh vegetables gives it texture and color. It’s also highly customizable—I often throw in whatever veggies I have on hand. Whether I’m cooking for myself or a group, it always gets rave reviews. Vegan Thai Basil Fried Rice

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cooked jasmine rice (preferably day-old)
1 tablespoon vegetable oil
3 cloves garlic, minced
1 small onion, diced
1 red bell pepper, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup carrots, diced
3 tablespoons soy sauce
1 tablespoon vegan oyster sauce (or mushroom sauce)
1 tablespoon lime juice
1 teaspoon sugar
1 cup fresh Thai basil leaves
Salt and pepper to taste
Sliced green onions for garnish

Directions

I heat the vegetable oil in a large skillet or wok over medium-high heat. Then I add the garlic and onion, sautéing for 2–3 minutes until fragrant and translucent.
I toss in the bell pepper, green beans, and carrots, stir-frying for about 5 minutes until they’re tender-crisp.
I push the vegetables to one side of the skillet and add the cooked jasmine rice to the other. I break up any clumps with a spatula.
I pour in the soy sauce, vegan oyster sauce, lime juice, and sugar, mixing well to coat everything evenly.
I stir in the Thai basil leaves and let them wilt, cooking for another 2–3 minutes.
I finish with salt and pepper to taste, garnish with sliced green onions, and serve hot.

Servings and timing

This recipe serves 4 and takes about 25 minutes from start to finish—perfect for busy weeknights or quick lunches.

Variations

I often add cubed tofu or tempeh during the vegetable sautéing step for a protein boost.
When I want more heat, I toss in sliced chili peppers or add a splash of sriracha.
Sometimes I swap in broccoli, snap peas, or baby corn depending on what’s in my fridge.
For a nutty twist, I top it with crushed peanuts or a drizzle of sesame oil.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When I’m ready to eat, I reheat it in a skillet over medium heat with a splash of water or soy sauce to loosen it up. It also reheats well in the microwave—about 1–2 minutes on high does the trick.

FAQs

Can I use freshly cooked rice instead of day-old rice?

I can, but day-old rice gives a better texture. Fresh rice tends to be too soft and may become mushy when stir-fried.

What’s the best substitute for Thai basil?

If I can’t find Thai basil, I use regular sweet basil or even a mix of basil and mint to mimic the unique flavor.

Is this recipe gluten-free?

Not by default, but I make it gluten-free by using tamari or a gluten-free soy sauce alternative.

Can I make this recipe oil-free?

Yes, I sometimes sauté the veggies in a splash of vegetable broth or water if I want to avoid oil.

How spicy is this dish?

It’s mild as written, but I can easily turn up the heat with chili peppers, chili flakes, or hot sauce.

Conclusion

This Vegan Thai Basil Fried Rice is a satisfying, flavor-packed dish that I love making any time of year. It’s quick, adaptable, and bursting with the bold, fresh flavors of Thai cuisine. Whether I’m serving it as a main or a hearty side, it always leaves me full and happy.